夜来香研究所

Our courses are the best available since the teaching staff has vast experience in the field and makes use of state-of-the-art equipment and resources. Since I was aware that the Catering division was a Center of Vocational Excellence, I wanted to be a part of it. Additionally, I wanted to expand my career options. I had a variety of jobs before coming here, but they were all in the field of education or the hospitality and catering industry. I then moved to the Armadale Hotel in Arrad Foot, where I took up the position of head chef and worked there for 7 years. I started to feel restless and the need for a fresh challenge after seven years. I had also gained a lot of experience running a busy kitchen, which motivated me to go out on my own and found my own business. After that, I took over the Ulverston Golf Club's catering business and started catering to the club's customers, golfing organisations, and special events. The Beech Hill Hotel, on the shores of Lake Windermere, offered me a position as senior sous chef, and I decided to advance and go back to my old job up in the lakes. I eventually worked my way up to Head Chef and received two of my own AA rosettes. After serving as Head Chef for four years, I chose to pursue my lifelong dream of working in education and accepted a position as a work-based learning tutor at Furness College. I spent seven years there earning my teaching credentials while instructing and grading hospitality and catering apprentices. The best part of my job is pointing students who lack previous work experience in the industry toward experts who can assist them in landing jobs and succeeding in their chosen industries.